|Total Time||1 hour|
Inspiration for this recipe comes from Kevin McGovney, who likes to add fresh herbs and lemon juice to his polenta. Use any combination of Italian parsley, chervil, chives, tarragon, basil, thyme, and rosemary, using more of the milder herbs (parsley, chervil) and a conservative amount of the assertive ones (tarragon, rosemary).
|¼||cup minced fresh herbs (see Introduction)|
|2||Tbsp. lemon juice|
|1||lb. boneless, skinless chicken thighs|
|~||Salt and pepper|
|2||Tbsp. olive oil|
|3||fresh bay leaves or 4 dried leaves|
|1||large clove garlic, minced|
|⅓||cup white wine|
|½||cup mascarpone or sour cream, room temperature|
|4||Tbsp. grated Parmesan|
This content is from the Kelly Myers collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry